About Me

Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Mix tahini or almond butter into broth, stir until butter breaks down.Mix all dry ingredients together, very well.Pour liquid into dry ingredients and mix well. When it's hard to stir, use hands, knead until elasticy. Then pat dough into large rectangle (makes about a 9x9 pan's worth. Spray or lightly grease a cookie sheet. Then cut dough into small to smaller pieces. (For chicken salad, cut to size of small crouton). For other recipes where you will be using this as chicken, cut in small cubes or strips. Place all on the cookie sheet, bake at 400 for 15 minutes, turning once in the middle. It will look and taste densely breadlike (because it pretty much is) but when saturated with a sauce or dressing it takes on a chicken-like density. You can refrigerate the extras for another meal.

And here's a link to a delicious award winning "brownie" dessert that I didn't tweak one iota. Yum.